Pancake batter
In a salad bowl, beat the eggs into an omelette with a whisk. Then add 1/3 of the flour (whisk well from the inside out to avoid lumps). Gradually add a second third of flour. Then pour in half of the milk to relax the dough, always from the inside to the outside. Add the rest of the flour, whisk, and finally the rest of the milk.
Add the sugar and oil. Whisk well. The sugar in these savory pancakes will add softness which will go very well with the ham and the cheese béchamel. Cyril Lignac uses 3 spoons but only one is enough for me.
Let the dough rest for 10 minutes while you prepare the cheese béchamel.
Cheese béchamel
In a large saucepan, over medium heat, melt the butter, add the flour, mix with a whisk and let the roux cook for a few minutes, about 4 minutes (letting it cook prevents it from having a floury taste). Pour in the milk (all at once), mix over medium heat, then cook until the sauce thickens. It should be very thick. Remove from the heat, lightly salt (because there will be cheese), pepper, sprinkle with a little nutmeg (optional), whisk. Add the grated cheese. Whisk well.
Set aside while you cook the pancakes.
Cooking pancakes
Heat a crepe maker. Oil with absorbent paper.
Pour a ladle of batter (you don’t want a crepe that is too thin, as they are better and softer when thicker, I take a large ladle full for a crepe maker 28 cm in diameter), let cook until the crepe is lightly browned, turn it over. Cook the other side (leave only a few seconds on the second side: not overcooking the second side will make it easier to “weld” the pancakes once they are filled) and set aside on a plate.
Overcooked pancakes will be dry and less fluffy.
Cook all the pancakes the same way (I make 8).
Ham and béchamel pancakes
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